Though the Japanese chef's English is very limited and I haven't learn Japanese, he still tried his best to tell me what's what and how to have them.
The appetizer was a glass of mushroom. There was a touch of wine in the sauce but I was not sure what it was made of. The chef suggested me to drink it.
Not sure if it was sea bream (鯛). Yet, from the color and the serving sequence, you can tell it was relatively light in taste.
The second sashimi course was bonito (鰹). Both the taste and texture were more impressive. It was served with sauce with ginger and bunching onion which made the sashimi more tasteful.
This clam was cooked with sake was fresh and yummy.
I liked this soft yet chewy octopus in light sweet taste.
Meaty crab legs with vinegar. The legs were yummy even without the vinegar. I appreciated the restaurant broke the legs in advance so the customers could finish them easily.
The best of the best - Uni. The left one from Hokkaido was creamy, soft and tasteful. In a word, delicious. Well, the best is yet to come. The right one was super fantastic and beyond expectation. I just felt I had an ocean in my mouth as the uni was full of freshness and sweetness. It's certainly the best uni I have had in life. I love both kinds of uni though.
Abalone sashimi. It was also very fresh and delicious, far much better than the one I had at Enoshima. Another impressive dish.
Forgot it's goose liver or liver of a fish. Anyway, it's yummuy.
This deliciously grilled kinmedai (金目鯛) was full of fish oil, the meat was soft whereas the skin was crispy.
The chef asked if I would have more sashimi or try sushi. I chose sushi to make my dinner to be more complete, . The chef had already added seasoning to almost every sushi. To experience the real taste of the sushi prepared by the chef, I just had the sushi as they were served without adding extra soy sauce or wasabi.
The sushi version of kinmedai (金目鯛) was also good. Yet, the grilled one was better.
Sea bream (鯛) sushi tasted better than sashimi.
Akami (赤身), or back of tuna. Happy to have such fresh and quality tuna which is not so common nowadays.
Chu toro (中卜口), or medium fatty tuna belly. In comparison with akami, this chu toro contained more fish fat and tender in texture.
Toro (大卜口) or fatty tuna belly is usually the most expensive part of a tuna. I could feel the fat melting in my mouth. Meanwhile, the toro was strong in flavor. I felt very content to have 3 kinds of quality tuna in a row.
Squid sushi. The chef made the texture just right to taste. You know, badly cooked squid tasted tough.
The seasoned kohada（小鰭）was delicious.
Horse Mackerel (鰺) was also a good try.
Though the kuruma ebi (車海老) was cooked, the sweetness of the pawn was still well kept.
Yeah, uni again! Bet the chef could see my smile when this was served. The uni was still excellent even in sushi form.
Also, the scallop was fresh and sweet.
It's my first time to have geoduck as sushi. The chewy texture was fun to taste.
Similar to other ingredients, this oriental clam was fresh. The soy sauce further enhanced its flavor..
Miso soup made of many small clams. Yummy.
Eel sushi with its unique flavor. I simply like it.
Unlike the usual egg roll, this tasted more like egg pudding with bit sweet taste. The surface was slightly grilled which enhanced the smell.
My big dinner was concluded with my favorite tuna. The chef added leek in the tuna roll which made that less fatty. Felt so full.
Points to note:
I tried to make a reservation through the concierge service of my Master card. Yet, the restaurant told the concierge to ask my hotel to do so. Lucky, both the staff from the concierge and hotel were very helpful, thus, I finally got a seat. In fact, many Japanese restaurants would ensure foreign customers will really go to Japan with hotel booked before confirm their reservation. This is because some foreign customers didn't show up without prior notice and this made the restaurants very frustrated. To show your respect, please be punctual for your booking or notify the restaurant as early as possible (at least one day in advance) in case you really can't make it.
No comments:
Post a Comment